Crusty Corn Flat Bread
Submitted by cendretta
Gluten-free crusty corn flatbread made with rice flour, corn flour, and xanthan gum. A yeasted bread with a diamond-scored crust that’s golden, crispy outside and soft inside.
YIELD
2 loavesPREP
20 minCOOK
30 minREADY
2 hrsA gluten-free yeasted flatbread with a crispy, golden crust and a soft, corn-flavored interior. Rice flour and corn flour replace wheat, while xanthan gum provides the stretch and structure that gluten normally handles.
The dough starts with a sponge: half the rice flour proofs with the yeast and warm water until it doubles, giving the yeast a strong head start. The remaining flours, cornstarch, and eggs go in to form a soft, spreadable dough. This isn’t a dough you knead. It’s too soft for that. You spread it onto parchment-lined circles with a spatula and let it rise.
Scoring the top in a diamond grid pattern with a razor blade before baking gives the loaves that rustic artisan look and helps the crust crack open evenly. An egg wash and a dusting of rice flour on top create a professional-looking finish that bakes up beautifully golden.
Kitchen Tips
- Use an up-and-down slashing motion with the razor blade. Dragging through the soft dough tears it instead of cutting cleanly.
- Room temperature eggs blend more smoothly into the batter. Cold eggs can cause the dough to seize up.
- The dough is supposed to be soft and spreadable, not firm. Don’t add extra flour trying to make it stiff.
- Bake at high heat for a crusty exterior. The 425°F (220°C) temperature is what gives these their crunch.
Variations
- Add dried rosemary or Italian herbs to the dough for a flavored flatbread.
- Sprinkle sesame seeds or everything bagel seasoning on top before baking.
- Use tapioca starch in place of some cornstarch for a chewier crumb.
Ingredients
Directions
Combine ½ cup of the rice flour, the yeast, sugar and ½ cup of the warm water in a 2-cup glass measure; stir to combine, then let rest in a warm place until doubled in volume, about 10 minutes.
Line a large baking sheet with parchment paper and draw two 8-inch circles on it.
Combine remaining ½ cup rice flour, corn flour, cornstarch, xanthan gum powder and salt in a large bowl; mix to blend.
Beat eggs lightly; set aside 1 tablespoon for brushing tops of loaves.
Add remaining 1 cup warm water and the corn oil to beaten eggs.
Using a wooden spoon, stir egg and yeast mixtures into flour and beat until smooth.
Using a rubber spatula, spread soft dough into circles on marked parchment paper, heaping it up slightly in the center.
Cover loaves lightly with greased plastic wrap and let rise until doubled in bulk, about 1 hour.
Preheat oven to 425℉ (220℃).
Beat a few drops of water into the reserved beaten egg and brush over loaves. Dust lightly with rice flour. Using a razor blade, slash tops of loaves into a large diamond grid pattern.
(Use an up-and-down cutting motion rather than dragging the blade through the soft dough).
Bake for 20 minutes, until well browned.
Makes two 8-inch diameter, 11-ounce loaves.
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